Crepes Banana Foster

  • Active Time 20m
  • Total Time 2h 20m

Serves 8

Recipe courtesy of Pastry Chef Michel Briand
Mon Ami Gabi, Chicago, Illinois


  • For the Crepes:
  • 2 cups milk
  • 2 eggs
  • 1/2 cup water
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Foster Sauce:
  • 8 tablespoons (1 stick) unsalted butter
  • 2 1/2 cups brown sugar
  • 1 cup corn syrup
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 4 bananas, peeled and sliced
  • 8 scoops vanilla ice cream



In a large bowl, whisk together the milk, eggs, water, Grand Marnier and salt. Gradually sift in the flour, whisking until combined. Add the melted butter and whisk until smooth. Cover with plastic wrap and refrigerate for at least 2 hours.


Heat a seasoned crepe pan or a 6-inch heavy nonstick fry pan over medium heat. Pour a 1/4 cup of the crepe batter into the pan and swirl around to thinly coat the bottom. Cook the crepe for about 1 minute. When the edges begin to dry and the bottom is golden brown, run a metal spatula or a butter knife around the edge of the crepe to release it from the sides of the pan. Gently turn the crepe over and continue to cook for 40 seconds more, or until the second side has golden brown spots. Transfer the crepe to a plate and continue the process with the remaining batter, stacking the crepes one on top of the other. If your crepes stick to the pan, lightly brush the surface of your crepe pan or skillet with vegetable oil or melted butter.


In a large saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup and bring to a boil, stirring occasionally. Add the cream and vanilla extract and return to a boil. Carefully pour the sauce into a heatproof bowl and add the bananas. Mix to thoroughly coat the bananas.


Place one crepe on a serving plate. Place one scoop of ice cream in the center of the crepe. Pour two heaping spoonfuls of the banana and sauce mixture over the ice cream. Fold the crepe in half, away from you and then fold the other side, towards the ice cream. Continue this process with the remaining crepes. Before serving, drizzle each crepe with more of the foster sauce. Serve immediately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4429

nutrition information per serving

899 calories; 39g total fat; 174mg cholesterol; 254mg sodium; 133g carbohydrates; 2g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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